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Meatless Hopping John Recipe

"I traditionally make this black-eyed pea dish for New Year's celebrations," notes Ann Buckendahl of Benton, Kansas. "This version has more seasonings and veggies than the classic Southern dish."

TOTAL TIME: Prep/Total Time: 30 min.YIELD:10 servings

Ingredients

3/4 cup uncooked long grain rice

1 cup frozen corn

3 medium carrots, thinly sliced

1/2 cup each chopped green, sweet red and yellow pepper

1/4 cup chopped onion

1 tablespoon canola oil

4 garlic cloves, minced

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

2 tablespoons minced fresh parsley

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon crushed red pepper flakes

Directions

1.Cook rice according to package directions. Meanwhile, in a large nonstick skillet, saute the corn, carrots, peppers and onion in oil for 6-8 minutes or until crisp-tender. Add garlic; cook 1 minute longer.